Persimmon wine tastes hot

[Fang]

Persimmon wine tastes too hot.

Just racked my first try at persimmon wine from primary to secondary, it tastes a bit hot. Estimate Potential alcohol around 14%, probably a bit high, but I had trouble measuring starting gravity because of all the solids, and perhaps added too much sugar.

I know the wine will change while aging over the next months, but is there anything I can adjust now or prior to bottling if it still tastes hot?

 

[Arne]

Draw a sample and try adding a little sugar to it. If that helps, you can do the whole batch, make sure you stabalize first or you will probably get a referment and wind up with more alcohol. Arne.

 

[Jericurl]

Persimmon wine tastes too hot.

Just racked my first try at persimmon wine from primary to secondary, it tastes a bit hot. Estimate Potential alcohol around 14%, probably a bit high, but I had trouble measuring starting gravity because of all the solids, and perhaps added too much sugar.

I know the wine will change while aging over the next months, but is there anything I can adjust now or prior to bottling if it still tastes hot?

I would leave it for a while before you start messing with it. If you just transferred it to secondary it needs a bit of time to finish out.

 

[Arne]

I would leave it for a while before you start messing with it. If you just transferred it to secondary it needs a bit of time to finish out.

Right on, Jeri. Think I missed that today. Thanks for the help. Arne.